Experiential Learning for Understanding Health and Societal Transformation in Tourism and Hospitality: An Observational Study for Education for Sustainable Development for 2030

Abstract

Abstract An effective teaching strategy from classroom to community is necessary to understand the relationship between sustainability and human health. This study explored how experiential learning can combine sustainability and human health education, particularly in the backdrop of the COVID-19 pandemic, as a practical approach towards learning how to meet “Sustainable Development Goal 12: Responsible consumption and production,” which is applicable to the tourism and hospitality industry. The major approach adopted was to use the five senses, which enhances human environmental attitude and behavior. A three-stage learning program was designed for university students: (1) a classroom interactive boardgame for teaching seafood education, (2) a field visit to a fishing village for experiential learning of seafood supply chain and concepts, and (3) reflections and presentations. The results show that experiential learning is a useful approach towards attaining the Education for Sustainable Development for 2030 goal of societal transformation, allowing students to learn to face real-world threats like the pandemic by recognizing how responsible consumption can lead to responsible production and avoid potential health risks to food supply chains. This study hopes to foster students’ pro-environmental behavior and cognition in biological and health education toward achieving sustainability in everyday life.